COFFEE & TEA

Oleh: Nur Rahman, S.TP., MP.

Etymology and history

The word coffee is derived from the Arabic word Qah'wa over Ottoman Turkish Kahve, which originally meant wine or other intoxicating liquors.

 Buah kopi terdiri atas 3 bagian : Kulit luar ( exocarp Daging buah (mesocarp) Kulit tanduk (parchment) Biji (endosperm)

 Dikonsumsi 8 poun/kapita 1979 50 cup/pound Brazil sumber kopi Columbia America latin suport

Coffee is a popular beverage prepared from the roasted seeds (not beans, though they are almost always called coffee beans) of the coffee plant.

 Coffee is a chief source of caffeine, a stimulant. A typical 7 fluid ounce (ca. 207 mL) cup of coffee contains 80-140 milligrams of caffeine.[3]

Coffee bean types Coffea arabica Coffea canephora (robusta).

 Robusta, which contains about 4050% more caffeine,

KARAKTER
Membentuk aroma yang kuat Warna deep amber (batu) rich brown tgt : seduhan dan pemanggangan

Processing and roasting

Coffee is usually sold roasted, and the roasting process has a great degree of influence on the taste of the final product. they are roasted at around 200C. This darkens their color and, depending on the degree of roasting, alters the internal chemistry of the beans and therefore their flavor and aroma. An important aspect to this is the caramelization of the fruit sugars.

Kopi yang baik

Lembut dilidah (terasa sutera) Mellow taste Slightly astringenci Disajikan panas

PENGARUH PENGGORENGAN
Terbentuk poros Berat menjadi ringan Perubahan kimia : taste, aroma, penampakan Warna tgt pemanggangan dari light cinamon (kayu manis) s/d coklat gelat. Terjadi karamelisasi

cafein
Kandungan 1,2 % Rasa pahit Diuretica Coffee as a stimulant

Coffee contains caffeine, which acts as a stimulant. For this reason, it is mostly drunk in the morning and during working hours

Health and pharmacology of coffee

Cafein dapat mempengaruhi syaraf pusat otot dan ginjal Pada syaraf : Membuat seperti mencegah rasa kantuk, Menaikkan daya tanggkap panca indera Mempercepat daya pikir Mengurangi rasa lelah

A commonly held belief about coffee is that drinking it at a young age will "stunt your growth".
One fairly consistent finding has been the reduction of diabetes mellitus type 2 in coffee consumers, an association that cannot be explained by the caffeine content alone and indeed may be stronger in decaffeinated coffee.[ Recently, coffee was found to reduce the chances of developing cirrhosis of the liver: the consumption of 1 cup a day was found to reduce the chances by 20%, and 4 cups a day reduced the chances by 80%

Health risks
The caffeine in coffee is associated with addiction and various other health risks. Most coffee drinkers are familiar with "coffee jitters", a nervous condition that occurs when one has had too much caffeine. February 2003 Danish study of 18,478 women linked heavy coffee consumption during pregnancy to significantly increased risk of stillbirths (but no significantly increased risk of infant death in the first year). "The results seem to indicate a threshold effect around four to seven cups per day," the study reported. Those who drank eight or more cups a day were at 220% increased risk compared to non-drinkers.

ASAM ORGANIK
Asam cafeat -> asam chlorogenic (4%) Citrat Malat Tartrat oxsalat

trigonelline
5 % larut air kepahitanya dari cafein Selama pemanggangan sebagian berubah -> asam nicotinat, setiap cup (150 ml) coffee mengandung 0,5 mg niacin

aroma
Asam asetat yang utama Yang lain : Aldehide Ketone Diacetil Acetylmetyl carbonil Furfural Pyridine dalam bentuk Guaiacol & p-vivyl guaiacol Co2 terbentuk dari chlorogenic acid.

PERSIAPAN MENGECAMAN
BREW TAK SAMA INSTAN PROPORSI AIR FRESHNESS SUHU AIR LAMA KONTAK CARA PENGECAMAN : DRIP, FINE, FLAKE, ELECTRIK PERCOLATOR, REGULAR

PROPORSI AIR
1 SDM / 150 ML (CUP) weak 2 sdm / 150 ml sedang 3 sdm/ 150 ml kuat

TEMPERATUR DAN TIME

Yang terekstrak aroma dari : CO2 dan Cafein Suhu min 85 C , max 95 C Selama 2 menit bahan terekstrak 80% cafein, trigonelin 70 % chlorogenik acid

Coffee yang enak

Air mendidih ditambahkan di kopi , buka kopi didihkan. Air sebelumnya didihkan 2-4 menit.

CAFFEINE CHEMISTRY
Chemically, caffeine is 1,3,7trimethylxanthine -meaning it is a xanthine molecule with methyl groups replacing all of the three hydrogens bound to nitrogens in the xanthine ring.

 Caffeine is metabolized (demethylated) in the liver by CYtochrome P450 enzymes known as 1A2 (or CYP1A2). The first products of metabolism are all dimethylxanthines: paraxanthine (84% 1,7-dimethylxanthine), theobromine (12% 3,7-dimethylxanthine), and theophylline (4% 1,3-dimethylxanthine). The half-life for caffeine metabolism is typically 5-6 hours in an adult.

 Theophylline relaxes smooth muscles of the bronchi -- and has been used for this purpose in the treatment of asthma. Theobromine from the cocao tree (Theobroma cacao), contains no bromine and is the principal alkaloid in cacao. By weight, chocolate is about 2.2% theobromine & 0.1% caffeine, but caffeine is seven times more potent than theobromine.

ASAM URAT
In the body, xanthine is a breakdown product of adenine & guanine, the two purine bases which are key constituents of DNA & RNA. Adenine is also the purine base in the energystorage molecule ATP (Adenine TriPhosphate) and the secondmessenger molecule cAMP (cyclic Adenosine MonoPhosphate).

Adenine can be deaminated in the body to hypoxanthine, oxidized to xanthine and oxidized again to uric acid for excretion. Uric acid also has antioxidant properties which may help to account for the long lifespans of birds & humans -- but uric acid can lead to gout. Rather than being oxidized, hypoxanthine can be recycled to form more AMP, GMP or nucleic acids.

 CAFFEINE ACTION ON ADENOSINE RECEPTORS

SLEEP, ADENOSINE AND CAFFEINE

ADENOSINE, CAFFEINE AND ISCHEMIA/HYPOXIA HEART DISEASE, CANCER AND CAFFEINE OTHER EFFECTS OF CAFFEINE

KLASIFIKASI DAN STANDAR MUTU: JENIS MUTU

1. Berdasarkan jenis : Robusta, arabica , dll 2. Berdasarkan cara pengolahanya : pengolahan kering dan basah 3. Berdasarkan nilai cacat : 1,2,3,4,5,6 4. Berdasarkan sistem nilai cacat : Mutu 1: jumlah nilai cacat maksimum 11 Mutu 2: jumlah nilai cacat 12 -25 Mutu 3: jumlah nilai cacat 26 44 Mutu 4: jumlah nilai cacat 45-80 Mutu 5: jumlah nilai cacat 81-150 Mutu 6: jumlah nilai cacat 151-225 Dari sejumlah 300 gr kopi

TEH
Kualitas yang baik diambil mdari pucuk dan 2 daun pertama Kualitas dipengaruhi: Iklim the tumbuh: Green tea : daun segar di uap I -> digulung dan dikeringkan Black tea : daun dibiarkan layu -> kemudian dikeringkan.

 Tea is the second most popular beverage in the world (the most popular is water). It is made by steeping processed leaves, buds/kuncup or twigs /rantingof the tea bush Camellia sinensis in hot water for a few minutes. The processing can include oxidation (fermentation), heating, drying and the addition of other herbs, flowers, spices and fruits

 There are four types of true tea: black tea, oolong tea, green tea, and white tea. The term herbal tea usually refers to infusions of fruit or herbs such as rosehip tea, chamomile tea and Jiaogulan that contain no tea leaves.

Tea is a natural source of caffeine, theophylline, and antioxidants, although it has almost no fat, carbohydrates, or protein. It has a cooling, slightly bitter and astringent taste

Processing and classification

The types of tea are distinguished by their processing. Leaves of Camellia sinensis, if not dried quickly after picking, soon begin to wilt and oxidize. This process resembles the malting of barley, in that starch is converted into sugars; the leaves turn progressively darker, as chlorophyll breaks down and tannins are released. The next step in processing is to stop the oxidation process at a predetermined stage by removing the water from the leaves via heating. The term fermentation was used (probably by wine fanciers) to describe this process, and has stuck, even though no true fermentation happens (i.e. the process is not driven by yeast and produces no ethanol). Without careful moisture and temperature control, however, fungi will grow on tea. The fungi cause real fermentation which will contaminate the tea with toxic and carcinogenic substances, so that the tea must be discarded.

Perubahan selama fermentasi

Warna, rasa, aroma Terjadi oksidasi Kadar air -> 3 %

White tea Young leaves (new growth buds) that have undergone no oxidation; the buds may be shielded from sunlight to prevent formation of chlorophyll.

Green tea The oxidation process is stopped after a minimal amount of oxidation by application of heat;

 Oolong Oxidation is stopped somewhere between the standards for green tea and black Black tea/Red tea The tea leaves are allowed to completely oxidize

Content
Tea contains catechins, a type of antioxidant. In fresh tea leaf, catechins can be up to 30% of the dry weight. Catechins are highest in concentration in white and green teas while black tea has substantially less due to its oxidative preparation. Tea also contains the stimulants caffeine (about 3% of the dry weight and typically 40 mg per cup of prepared tea), theophylline and theobromine, the latter two being present in very small amounts

KUALITAS MINUMAN TEH

Kualitas baik : - jernih, cerah - flavorfull, brishness(segar) - rasa astrigensi is inherent (menyatu dalam the)

Green tea > astrigen dari black tea Kekuatan minuman ditentukan oleh : 1. Mild 2. Robust Green tea : pale, & kuning hijau Black tea : deep amber (warna batu)

CAFEIN
Daun teh kering hijau (2,7 4,6%)> coffee panggang 70 mg /cup 28,44,47 mg /cup black tea dicelup 1,2,3 menit Tea olong, hijua, kotak < black tea , cafeinnya.

BAHAN PHENOLIC TE,H HIJAU

Daun the sumber polyphenolic = jumlah 1/3 berat daun kering Rasa astrigensi = gambaran phenol Greean tea = flavonal

FLAVONAL
Myricetin (OH -3,4,5) Quercetin ( OH - 3,4 ) Kaemferol ( OH - 4) Flavanol 80 polyphenolic : terdiri dari; Catechin 3, 4 Galla catechin Merupakan ester dari : Gallic acid Catechin gallat Gallocatechin gallat

 Epi gallocatechin gallat merupakan flavanol , yang utama pada green tea. Catechin bahan yang dapat membuat rasa: Slightly astrigensi Metalic taste Browning Componen the : 1, theagallin 1 % berat kering 2. asam chlorogenat

Health benefits
acting as a stimulant, curing blotchiness, quenching thirst, eliminating indigestion, curing beriberi disease, preventing fatigue, and improving urinary and brain function. Cognition Stopping certain neurodegenerative illnesses such as Alzheimers Preventing/treating cancer Treating Arthritis Treating MS Preventing the degradation of cell membranes by neutralizing the spread of free radicals (which occurs during the process of oxidation) Increases fat oxidation (helps the body use fat as an energy source) and raises metabolism. [2] Lowering LDL cholesterol (in high doses in lab tests) Preventing lowered T-Cells due to HIV - In lab tests, EGCG, found in green tea, was found to prevent HIV from attacking T-Cells. However, it is not known if this has any effect on humans yet. [3]

 The U.S. Food and Drug Administration (FDA) has rejected claims of health benefits for green tea. [4] "There is no credible scientific evidence that drinking green tea reduces the risk of heart disease". "FDA concludes there is no credible evidence to support qualified health claims for green tea or green tea extract and a reduction of a number of risk factors associated with CVD" (cardiovascular disease). The FDA previously has said that green tea likely does not reduce breast, prostate or any other type of cancer risk.

 Green tea contains a compound epigallocatechin gallate that blocks the enzyme necessary for folic acid to be utilized in the cells[citation needed]. Folic acid is needed for cells to divide, which is especially important during the critical periods of growth and development during the first trimester of pregnancy. Without folic acid, cell division is slowed down. In fact, inadequate intakes of folic acid have been linked to an increased risk of giving birth to an infant with neural tube defects. While green tea can be beneficial at other times, to be safe, pregnant women should avoid green tea throughout their pregnancy.

PHENOL BLACK TEA

Ada setelah daun difermentasi Fermentasi akan merubah menjadi : Enzym polyphenolase dengan subtrat phenol akan percepat oksidasi . Yang terbanyak adalah : theoflavin 2 % pada the hitam. Dengan ciri-ciri : sangat astrigensi(sepet) sangat pahit

 Theoflavin dan cafein penyebab _> briskness (segar) Theorubigins 7 20 % meningkat sedangkan theoflavin menurun selama fermentasi. Konsentrasi paling tinggi ada pada pucuk dan daun pertama.

AROMA
30 campuran ada pada the hijau: Benzyl alkohol Phenylithyl alkohol Hexenol Linalool Geraniol 300 campuran pada the hitam Pemecahan asam amino pada flavanol dan dioksidasi menjadi -> aldehide pada black tea

PENYEDUAN
Perendaman dengan air pada 5 menit suhu 88 C ~ 3 menit suhu 93 C Suhu minimum 88 Waktu yang dilakukan perendaman 6 7 menit

Selama 2 menit 85 C cafein sudah terekstrak

 Theorubin > cepat larut dari theaflavin Claudy (keruh) mrpk : complek dari cafein + theoflavin + theorubin Cafein mengandung ion + Theorubin mengandung ion keduanya - cloudy konsentrasi tinggi

Coffee -- Good for Your Liver? New Study is Good News

coffee helped lower the risk of cirrhosis, and that chlorogenic acid, present in coffee beans, had proven in an animal study to reduce the risk of liver cancer.

 caffeine is 1,3,7trimethylxanthine -meaning it is a xanthine molecule with methyl groups replacing all of the three hydrogens bound to nitrogens in the xanthine ring.

 Caffeine is metabolized (demethylated) in the liver by CYtochrome P450 enzymes known as 1A2 (or CYP1A2). The first products of metabolism are all dimethylxanthines: paraxanthine (84% 1,7-dimethylxanthine), theobromine (12% 3,7-dimethylxanthine), and theophylline (4% 1,3-dimethylxanthine). The half-life for caffeine metabolism is typically 5-6 hours in an adult.

 In the body, xanthine is a breakdown product of adenine & guanine, the two purine bases which are key constituents of DNA & RNA. Adenine is also the purine base in the energy-storage molecule ATP (Adenine TriPhosphate) and the second-messenger molecule cAMP (cyclic Adenosine MonoPhosphate). Adenine can be deaminated in the body to hypoxanthine, oxidized to xanthine and oxidized again to uric acid for excretion. Uric acid also has antioxidant properties which may help to account for the long lifespans of birds & humans -- but uric acid can lead to gout. Rather than being

 Adenosine is an adenine molecule attached to a ribose or deoxyribose sugar molecule. The similarity in chemical structure between the adenine portion of adenosine and the caffeine molecule is the key to how caffeine works. Cells -- including neurons -- have adenosine receptors. The caffeine molecule is similar enough to adenine to fit into adenosine receptors, but is not similar enough to stimulate those receptors. So the main action of caffeine is to block adenosine receptors

 Green tea is reputed to help prevent cancer due to its polyphenols.The polyphenol most highly concentrated in coffee is chlorogenic acid (510%), but a coffee polyphenol present in lesser concentrations (caffeic acid) is associated with anti-oxidant activity. Caffeine, like the xanthinederivative uric acid, is an antioxidant that can scavenge the hydroxyl radical which can be produced from the hydrogen peroxide in coffee & tea undergoing a Fenton reaction with metal ions

OTHER EFFECTS OF CAFFEINE

Caffeine administered acutely increases diuresis (urination), Caffeine can significantly increase the secretion of gastric acid & pepsin. But coffee -- even decaf -- has an even stronger effect

Sugar Accelerates Aging

ESPECIALLY carbohydrates that are high on the glycemic index (which means that they release their sugar through the stomach lining into the blood stream rapidly).

Fructose
Fructose (or levulose) is a simple sugar (monosaccharide) found in many foods and one of the three most important blood sugars along with glucose and galactose Fructose is often recommended for, and consumed by, people with diabetes mellitus or hypoglycemia, because it has a very low Glycemic Index (GI 23) relative to cane sugar (sucrose).

Health effects
Absorption of fructose without glucose present is very poor, and excess fructose is carried into the lower intestine where it provides nutrients for the existing flora, which produce gas. Fructose also chelates minerals in the blood. This effect is especially important with micronutrients such as copper, chromium and zinc.

It may also cause water retention in the intestine. These effects may lead to bloating, excessive flatulence, loose stools, and even diarrhea depending on the amounts eaten and other factors.

Simple Carbohydrate Sources Sucrose - Table sugar, brown sugar, confectioners sugar, raw sugar and turbinado Glucose - Dextrose, corn syrup and glucose syrup or tablets Fructose Honey, fruits and vegetables (See material on specific fruits and vegetables) High fructose corn syrup is a liquid sweetener that contains 42-90 percent fructose Honey is made up of glucose, fructose and water Alcohol Sugars - Sorbitol, mannitol, xybitol Lactose - Milk products (See our material on Milk) Maltose, Dextrose Cereals, flour and many baked goods

Honey
Honey is a sweet and viscous fluid produced by honeybees from the nectar of flowers

 Honey is significantly sweeter than table sugar and has attractive chemical properties for baking.

Liquid honey does not spoil. Because of its high sugar concentration, it kills most bacteria by plasmolysis

Composition of honey
analysis Fructose: 38% Glucose: 31% Sucrose: 1% Water: 17% Other sugars: 9% (maltose, melezitose) Ash: 0.17%

 .Types of honey Blended

Polyfloral
Monofloral

Use of honey
Raw honey also contains enzymes that help in its digestion, several vitamins and antioxidants.

Medical uses for honey

Antibacterial properties of honey are the result of the low water activity causing osmosis, hydrogen peroxide effect[5], and high acidity[6].

Osmotic effect This mixture has a low water activity; Hydrogen peroxide Hydrogen peroxide in honey is activated by dilution. However, unlike medical hydrogen peroxide, commonly 3% by volume, it is present in a concentration of only 1 mmol/l in honey. Iron in honey oxidizes the oxygen free radicals released by the hydrogen peroxide.
glucose + H2O + O2 gluconic acid + H2O2

 Acidity The pH of honey is commonly between 3.2 and 4.5 [7]. This relatively acidic pH level prevents the growth of many bacteria responsible for infection

 Natural airborne yeasts cannot become active in it because the moisture content is too low. Natural, raw honey varies from 14% to 18% moisture content. As long as the moisture content remains under 18%, virtually no organism can successfully multiply to significant amounts in honey

5.3. Klasifikasi dan Standar Mutu

Jenis mutu Berdasarkan jenis kopinya ada 3 golongan, yaitu: Robusta, Arabika, jenis-jenis lainnya. Berdasarkan cara pengolahannya ada 2 golongan, yaitu: pengolahan kering dan pengolahan basah. Berdasarkan nilai cacatnya ada 6 tingkat, yaitu: mutu 1,2,3,4,5, dan 6. Klasifikasi mutu berdasarkan sistem nilai cacat. Mutu 1: Jumlah nilai cacat maksimum 11 Mutu 2: Jumlah nilai cacat 12-25 Mutu 3: Jumlah nilai cacat 26-44 Mutu 4: Jumlah nilai cacat 45-80 Mutu 5: Jumlah nilai cacat 81-150 Mutu 6: Jumlah nilai cacat 151-225 Penentuan besarnya nilai cacat. Jenis cacat 1 (satu) biji hitam: nilai=1 2 (dua) biji hitam sebagian=1 1 (satu) biji hitam pecah=1 1 (satu) kopi gelondongan=1 4 (empat) biji coklat=1 1 (satu) husk ukuran besar=1 2 (dua) husk ukuran sedang=1 5 (lima) husk ukuran kecil=1 10 (sepuluh) biji berkulit ari (robusta proses basah)=1 2 (dua) biji berkulit tanduk=1 2 (dua) kulit tanduk berukuran besar=1 5 (lima) kulit tanduk berukuran sedang=1 10 (sepuluh) kulit tanduk berukuran kecil=1 5 (lima) biji pecah=1 5 (lima) biji muda=1 10 (sepuluh) biji berlubang satu=1 5 (lima) biji berlubang lebih dari satu=1 10 (sepuluh) biji bertutul-tutul (untuk proses basah)=1 1 (satu) ranting, tanah atau batu berukuran besar=5 1 (satu) ranting, tanah atau batu berukuran sedang=2 1 (satu) ranting, tanah atau batu berukuran kecil=1 Catatan : Nilai cacat pada data di atas merupakan penjumlahan nilai cacat dari 300 gram contoh kopi. Tiap jenis mutu kopi dapat diidentifikasi lebih lanjut dan disebutkan daerah asalnya.